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Discussion Starter #1
Here is a challenge for all the culinarily creative people.

In my fridge I have the following leftovers:
~ large container of leftover mashed potatoes and peas (about 3-4 servings)
~ a chicken carcass with a little leftover meat
~ approx a serving of leftover pork roast
~ 1/2 a grilled chicken breast

I was thinking about making a soup/stew since today is cloudy & the coolest it has been all season. In the pantry/freezer I also have frozen corn and lima beans I can use.

Any suggestions or recipes?

Thanks!
 

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A thick stew would be great. You could serve it over the mashed potatoes or perhaps make a gnocci type of dumpling with them and add them into the stew.

Simmer carcass until the bones literally fall apart.
Pull any meat that hasn't fallen off and chop up the breast and the pork to add back into the pot.
Use equal amounts of flour and butter or fat from the chicken stock to make a rue. (thick paste used for thickening - for those who do not know)
Simmer onions, celery and carrots (if you have them) along with your corn and lima beans in the stock and add the rue back in. Return any meat to the pot as well.
Depending on how much rue you made your meal may be pourable, spoon able or you'll need a fork! hehehe - mine tend to be fork quality.

You could also use the mashed potatoes to thicken it.

Hope that helps.
 

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Discussion Starter #3
Thanks Ceashels. I did save the homemade gravy DH made from the chicken drippings, can I use that as part of the rue?

Are there any spices you use?

Thanks again!
 

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You could make a chicken stew/chicken noodely like stuff to serve over the mashed potatoes. I'd throw the leftover pork in too.
 

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You could make a chicken pot pie with the leftover meats and veggies and gravy. Top with the mashed potatoes instead of pie crust.
 

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Thanks Ceashels. I did save the homemade gravy DH made from the chicken drippings, can I use that as part of the rue?

Are there any spices you use?

Thanks again!

I like dried herbs (oregano, thyme, and basil) in mine and I tend to go heavy on the basil, but I like it like that! I'll also add some garlic powder if it needs more punch.

I would add the gravy to the soup but I wouldn't mix it with the rue when you make it.
 

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I would make a pot pie with the leftovers. Or maybe a chicken croquette. Or maybe a thick stew served over some waffles.
Well, now I am hungry. LOL
 

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Yep, chicken soup/stew is in order. Boil the carcass and add in a little vinegar (it helps to leach out more nutrients from the bones). Fish out the bones and toss in the chic breast and veggies and the gravy. Let it cook to mix the flavors a little. Thicken if needed. I would put a dollop of mashed potatoes in the bottom of the bowl and add in the stew over it.

As for the pork, I would toss it in the soup bucket in the freezer. Actually, at my house, meat goes in seperate containers (beef or chicken or pork or taco). Veggies and the like go in the soup bucket. That way, I can use the meat for a casserole or for a soup when there is enough. I like flexibility.

It also works out well, because sometimes I have noodles leftover (enough for a casserole). I can make up a white sauce and toss in the meat and spice it up. I then mix in the noodles and dinner is served.
 

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Discussion Starter #10
Thank you everyone for your suggestions. What I ended up doing last night was making stewing the carcass for broth, and making chicken/pork shepherds pie for dinner. Unfortunately, I am horrible at determining how much salt to use and did not use enough. Bland isn't even the right word. But, my oldest daughter solved the problem by 'playing' with her dinner. The broth was still on the stove as I was simmering veggies in it for noddle soup to eat today...She took some of the broth and mixed in leftover pasta from lunch today (this was going to be her dinner) and then just threw in a spoonful of the casserole on a whim. Mixed it up and made us all try it...mmm! Creamy Chicken Noodle soup for lunch today. We needed a big lunch today as we have to be out this evening.
 
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